Step 1/4
- 450 g ricotta cheese
- 125 g sugar
- 250 ml milk
- 250 ml heavy cream
- 2 lemons
- immersion blender
- bowl
- fine grater
- citrus press
Add ricotta, sugar, milk, and heavy cream to a bowl and purée using an immersion blender until well combined. Juice and zest lemons, add to the bowl and stir well.
Step 2/4
- plastic wrap
- loaf pan
- rubber spatula
Wrap a loaf pan with plastic wrap to help you ease out the frozen mixture later. Add ricotta mixture to the loaf pan, transfer to the freezer, and leave for approx. 5 – 6 hrs.
Step 3/4
- 600 g seedless grapes
- 100 ml maple syrup
- 8 sprigs thyme
- sea salt
Wash grapes and add to a pot set over medium-high heat along with the maple syrup, thyme, and a pinch of sea salt. Bring to a boil and let simmer on low heat for approx. 10 min., or until grapes are soft and have burst. Set aside and let cool.
Step 4/4
- ice cream scoop
- cutting board
- knife
Remove the semifreddo from the freezer. Serve using an ice cream scoop or simply slice the semifreddo and garnish with grape compote and some fresh thyme leaves. Enjoy!